Salt Roasted Potatoes Shallots And Chestnuts Recipes

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WHOLE ROASTED SHALLOTS AND POTATOES WITH ROSEMARY



Whole Roasted Shallots and Potatoes With Rosemary image

I wanted to roast shallots the other day and found this recipe on the back of the package. I'm so glad I tried it, it smells wonderful too! We had it with roast chicken, but I'm sure it would go equally well with roast lamb or beef.

Provided by -Sylvie-

Categories     Potato

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

11 ounces shallots, peeled
1 1/2 lbs baby potatoes, washed and cut in half
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
4 sprigs rosemary
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Preheat oven to 180°C/350°F/Gas 4.
  • In a large baking tray mix the olive oil and balsamic vinegar (you can leave the balsamic vinegar out if you don't have any or don't like it), add the whole twigs of rosemary.
  • Add the shallots and potatoes, stir so everything gets coated well.
  • Season to taste with salt and pepper.
  • Roast, uncovered, for approximately 1 hour or until the potatoes are tender. Depending on the size of the vegetables and your oven, they might take a little less or longer, according to some reviews it might be worth checking after about 45 minutes.
  • Stir once or twice while roasting.

Nutrition Facts : Calories 270.1, Fat 10.4, SaturatedFat 1.5, Sodium 38.6, Carbohydrate 41.2, Fiber 4.1, Sugar 3.1, Protein 4.8

ROASTED POTATOES AND SHALLOTS



Roasted Potatoes and Shallots image

Provided by Ruth Cousineau

Categories     Potato     Side     Christmas     Thanksgiving     Dinner     Fall     Winter     Potluck     Shallot     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 3

6 large shallots, peeled and halved lengthwise
3 tablespoons extra-virgin olive oil, divided
1 1/2 pounds medium Yukon Gold potatoes, peeled and quartered

Steps:

  • Preheat oven to 400°F with rack in lowest position.
  • Toss shallots with 1 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13-by 9-inch baking pan, spreading evenly.
  • Roast, stirring occasionally, until shallots are golden, about 30 minutes.
  • Toss potatoes with remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add to shallots.
  • Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.

ROASTED NEW POTATOES WITH SHALLOTS



Roasted New Potatoes With Shallots image

Make and share this Roasted New Potatoes With Shallots recipe from Food.com.

Provided by Parsley

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs baby new potatoes, scrubbed and cut in half
2 shallots, minced
1/8 cup olive oil
1 teaspoon Worcestershire sauce
1/2 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed rosemary
1/4 teaspoon thyme

Steps:

  • Preheat the oven to 450 degrees.
  • Combine the potatoes with the shallots in a large bowl.
  • Add all remaining ingredients; toss to coat evenly.
  • Pour the mixture into a shallow baking dish and roast for about 30 minutes, mixing about halfway through.

ROASTED NEW POTATOES WITH SHALLOTS AND SAGE



Roasted New Potatoes with Shallots and Sage image

Categories     Potato     Side     Roast     Sage     Shallot     Bon Appétit

Yield Makes 8 Servings

Number Of Ingredients 5

6 tablespoons (3/4 stick) butter
1/4 cup chopped fresh sage
4 pounds medium-size red-skinned potatoes, scrubbed, quartered
1 teaspoon dried rubbed sage
16 shallots, peeled, halved lengthwise

Steps:

  • Preheat oven to 375°F. Cook butter and fresh sage in small saucepan over medium-heat until butter simmers and is well flavored with sage, about 4 minutes.
  • Toss potatoes with dried sage and 2 tablespoons sage butter in bowl. Sprinkle with salt and pepper. Transfer potatoes to 2 baking sheets. Bake 20 minutes.
  • Toss shallots in same bowl with 1 tablespoon sage butter. Season with salt and pepper. Divide shallots between baking sheets. Roast until potatoes and shallots are tender and golden, turning occasionally, about 35 minutes longer. Transfer potatoes and shallots to large bowl. Add remaining sage butter; toss. Season with salt and pepper.

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